Recipe By: Sonia Herpal, Chef Worthy
Episode #2 - Sonia and Kerry

Ingredients:

Halibut

• 4 x 6 oz halibut filets
• 4 pieces proscuitto, thinly sliced
• 4 sprigs thyme
• pepper
• 2 tbsp olive oil

Puttanesca-Style Sauce

• 1 tbsp olive oil
• 1 clove garlic, chopped
• 1/4 cup red onion, diced
• 2 tbsp sliced green olives
• 1 tbsp capers, rinsed and drained
• 2 tbsp white wine
• 1 pkg (1 pint) cherry or grape tomatoes
• 2 tbsp chopped parsley
• additional olive oil to garnish

Lemon Orzo

• 2 cups orzo
• zest and juice of 1 lemon
• 1 green onion chopped
• 3 tbsp roughly chopped parsley
• 2 tbsp olive oil
• salt and pepper to taste

Directions:

Halibut

1. Preheat oven to 400 degrees. Season fillets with pepper; place thyme sprig on top and wrap each fillet with prosciutto.
2. Add 2 tbsp olive oil to a large cast iron or heavy bottomed pan and bring to medium high heat.
3. When oil is heated, add fish, placing prosciutto seam side down. Sear on all sides, until prosciutto is coloured and crispy. Transfer to plate and keep warm.

Puttanesca-Style Sauce

1. Add 1 tbsp olive oil to same pan used for halibut and bring to medium high heat.
2. Add diced red onions, garlic and bay leaf and sauté until onions are lightly coloured. Add olives and 2 tbsp of white wine.
3. Bring up to simmer, add tomatoes and return fish back to pan. Place pan in oven until fish is tender and cooked through, about 5 minutes.

Lemon Orzo

1. Cook orzo to al dente according to package instructions. Drain but do not rinse.
2. In a large bowl, combine warm orzo with lemon juice, zest, green onion, parsley and olive oil. Season to taste with salt and pepper.